Turn dough out onto a floured surface, and knead until smooth and elastic (4 to 6 minutes). Place in a well-greased bowl, turning to grease top. Cover and let stand 10 minutes.

Step 4

Combine onion and next 3 ingredients in a small bowl.

Step 5

Roll dough into a 14- x 10-inch rectangle; cut in half lengthwise. Spoon half of onion mixture down center of each rectangle. Bring long sides over filling, pinching seams to seal. Place, seam side down and side by side, on a lightly greased baking sheet. Pinch portions together at 1 end to seal; braid portions, and pinch ends to seal.

Step 6

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.